1 envelope unflavored gelatine
1/2 cup cold milk
1-1/4 cups milk, heated to boiling
1 cup mint chocolate chips
2 pkgs. (3 oz. each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
3 cups frozen whipped topping, thawed
In blender, sprinkle gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add chocolate, cream cheese, sugar, and vanilla; process at high speed until blended. Pour mixture into large bowl; gently whisk in whipped topping until blended. Pour into dessert dishes; chill until firm, about 2 hours.
Makes about 8 (3/4 cup) servings.
Variations
Peanut Butter Clouds
Substitute peanut butter chips for mint chocolate chips.
Peanut Butter 'n' Chocolate Clouds
Substitute 1/2 cup peanut butter chips and 1/2 cup semi-sweet chocolate chips for mint chocolate chips.
Butterscotch Clouds
Substitute butterscotch chips for mint chocolate chips and increase cream cheese to 1 (8 oz.) pkg.
